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Spaghetti Aglio e Olio

Name: Spaghetti Aglio e Olio
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 200 g Spaghetti; 4 tbsp Olive oil, extra-virgin; 5 cloves Garlic, thinly sliced; 0.5 tsp Chili flakes; 1 handful Parsley, chopped; 0.5 Lemon, zested (optional); Salt, for the pasta water (to taste)

Classic Italian pantry pasta with golden garlic, olive oil, chili and parsley.

Prep: 5 min
Cook: 15 min
Total: 20 min

AI-generated illustration of Spaghetti Aglio e Olio

AI illustration

Technique to learn

Emulsifying with pasta water

Starchy pasta water whisked into oil off the heat binds into a light, glossy sauce that clings to the noodles instead of pooling as grease.

Instructions

Step 1: Bring a large pot of well-salted water to a boil and cook the spaghetti until 1 minute short of al dente.

Step 2: Meanwhile, put the olive oil and garlic in a cold skillet. Warm over medium-low heat for 4–6 minutes, until the garlic is pale gold.

Step 3: Add the chili flakes and turn off the heat.

Step 4: Reserve 250 ml pasta water, then drain the pasta.

Step 5: Return the skillet to medium heat, add the pasta and 120 ml pasta water, and toss vigorously for 1–2 minutes until the sauce turns glossy. Add more water if needed.

Step 6: Toss in the parsley and lemon zest, and season with salt.

Cooking tips

Starting the garlic in cold oil gives you more control; pull it off the heat the moment it turns golden.
Store garlic-in-oil leftovers in the fridge and use within a day or two; never keep garlic oil at room temperature.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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